Wednesday, March 25, 2015

Carrot Cake Muffins

Who doesn't love a good muffin? Am I right? Especially with some really awesome sprinkles! 
Okay, I may have been trying to sneak in some veggies for my two year old who only likes cupcakes. And maybe I was trying to keep my 4 year old occupied because she is constantly asking for a new activity. If making muffins are the solution...I am A-Okay with that!
Besides, it's spring and Easter is right around the corner. Carrot something was bound to happen!
2 cups of grated carrots
1/2 cup sugar
1/2 cup brown sugar
1/4 cup honey
1/2 cup vegetable oil
1/4 cup milk

3 eggs
2 cups flour 
2 tsp. cinnamon
3/4 tsp. baking soda
1Tbsp. baking powder
1/2 cup of craisins
1/2 cup of walnuts

Cream Cheese Icing
1/2 cup butter
1/2 cup cream cheese
2 cups powdered sugar
1 tsp. vanilla
2 tsp. lemon juice
Preheat oven to 400 degrees. Line muffin tin or cupcake tin with liners. 

In a large bowl, combine sugar, brown sugar, honey, milk and oil. Mix until smooth. While constantly stirring, add the eggs one by one. 

In a separate bowl, combine the flour, cinnamon, baking soda and baking powder. Add these dry ingredients into the the first bowl. Add the carrots, craisins and walnuts. 

Spoon the batter into the muffin or cupcake tin. Fill each cup about 3/4 full. Bake for 13-14 minutes. Or until the a toothpick inserted comes out clean. 

Serve fresh from the oven, or remove muffins from tin, let cool, and decorate with icing. 

To make the icing, cream together butter and cream cheese. Add the sugar and mix well. Blend in the lemon juice and mix well until smooth and creamy. 
P.S. I found these sprinkles at Walmart. They are a set by Wilton.
 {I wasn't able to find a link for the exact product. }

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